The Iowa plain dealer. [volume] (New Oregon, Howard County, Iowa) 1867-1895, 1887-09-29
MAKING CANDY.

AiO'h ZIG Iapiu IucTedse Ill tuls
country it would seem. that the pro-
verbal sweet tooth Of the past has now
increased to full upper and lower set
One Of the members OF Chicago firm
engaged in the manufacture of candy
remarked recently that the increase in
the consumption was marvellous. He
did not pretend to account for it, but it
was fact that the rate of consump-
ton OF candy increased about 100 per
cent last year. I'm Chicago Alone,
he said there is nearly $4,000 worth
on an average disposed of each day
There has also been decided i'm
proyement in the quality of candies
made in recent years and many new
varieties introduced. For instance
fifteen years ago chocolate candy was
rarity. Now it is one Of the most
popular varities made. Caramels, now
so popular. especially with the ladies.
are comparatively a new grade of goods
They were first introduced in this
country by Chicago confectioner.
There are now number Of varities of
the caramel made, but the most popu-
lar is the chocolate, among the others
the most salable being maple, lemon,
vanilla, cream. banana, honey straw
berry, and opera caramels.
II is also matter OF some surprise to
note the demand for coacoanut candy.
One firm in this city manufactures over
sixty different kinds of this candy and
consumes an average of 1000 cocoa
nuts per day. So important is this one
branch that a separate department is
set apart for it, skilled workmen en-
ployed, and expensive machinery de-
signed especially for the manufacture of
cocoanut candy used. When placed
upon sale it is usually in long thin
strips or slabs, with blending Of
different colors. The colored cakes are
placed together and run through a sort
of cutting-box that converts them into
slices, when they are rolled in sugar
and packed in boxes.
Cream enters into the modern candy
production as a prominent ingredient.
One Chicago candy firm consumes from
eighty TO one hundred gallons day. 1t
is required in the manufacture of Il
number of varieties of candy, and es-
pecially in what are known as hand
made cream goods. Various nuts are
also used extensively, including pea
nuts, pecans. black walnuts, almonds.
etc. A few of the aromatic seeds are
also required. such as caraway, carda-
nom, and a few others. Of the colors
used the chief substance il carmine. A
little blue and yellow is also required.
The common belief that tho coloring
used in the manufacture candies is
poisonous or unwholesome is apparently
without foundation.
Unique designs in French and other
candies are nodded. A pattern is made
and corn-starch used in the manner an
iron molder uses certain kind of sand.
The impression is made in the corn
starch and the fluid sweet poured in
through funnel Some varieties of
candies, gums. and pastes require dry
ing, and a room is arranged where the
temperature is kept at high degree for
that purpose. This grade of candy is
usually nodded and is dried in the mold.
The class of goods known as bonbons
are shaped in imitation of small animals
or bugs, the mouse being the most fire.
quently honored, on account of its size
probably. Dinerent flowers are also
initiated, and slices of various kinds of
fruit are popular as bonbon figure.
These are generally Of the finer grade
of goods and are classed among the
creams. Cold made glace goods or
extra fine hand made creams are sculp-
ture work representing the busts Of
prominent men, such as Shakespeare.
Milton, Goethe, Schiller. Paine, Whittier,
Victor Hugo, Thackeray, Homer, etc.
Something of novelty in the manu-
facture of candy is the whisky, cordial,
brandy, or wine drops. These are
little button shaped candies with
small amount of one Of these fluids on
the inside. For the general trade
sort of cordial is used, but since the
passage of the prohibition amendment
in Iowa the whisky and brandy drops
are said to have met with large sale
in that State. One of the Chicago
candy dealers says that these brandy
drops were prominent feature on the
table at the public dinners given at the
White House during the administration
of President Hayes. In any event just
how the fluid substance is placed in
the little piece of candy and it sealed
up SO nicely, has puzzled many youth
full mind. while some older heads were
not clear on the subject The piece of
candy is not first nodded hollow, filled
with the fluid, and then ..soldered" up.
as that would be entirely too slow
process. II is accomplished by
chemical process causing a crystalliza-
ton of the outer surface. the wine or
brandy being placed in the substance
when in fluid state. The crystalliza-
ton naturally takes place on the sur
face and thus the fluid is forced to the
center where it is retained by the hard
nOnpOrOus crust.
There are now four extensive estab-
lishments in the city producing fine
candies, while the places where the
common grades are made are numerous.
One of these establishments employs
165 hands, fully one-half Of the num-
Der being girls. The girls earns fair
wages, the average being about IS
week. They are mostly engaged in
boxing the goods. This firm uses
about twenty-five barrels Of sugar a day,
or $50 a week. Nothing but the best
grades of sugar arc used, as the proprie-
tors say it is cheaper to use the best
An approximate idea of the quantity of
candy made during twelve month
can be ascertained from the fact that
this one firm uses during that time
about 5000 barrels IF sugar.
Dealers say there is a steady demand
for candy the year round, but it is in